Rapid Ragu

Name: Rapid Ragu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams diced tomatoes; 118 milliliters grated red Leicester or Cheddar, optional; 79 milliliters green lentils; 2 Tbsps garlic oil; 454 grams ground lamb; 79 milliliters Marsala; 237 milliliters cubed pancetta; 118 milliliters water

Rapid Ragu might be just the main course you are searching for. This recipe serves 4. One serving contains 570 calories, 28g of protein, and 40g of fat. Head to the store and pick up canned tomatoes, cheddar, marsala, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.

Ingredients you will need

Pancetta

Cooking Oil

Equipment you will use

Sauce Pan

Add the lamb breaking it up with a fork in the bacony pan as it browns.

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Lamb

Equipment you will use

Frying Pan

Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.

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Caramelized Onions

Tomato

Lentils

Marsala

Water

Equipment you will use

Frying Pan

Simmer the ragu for 20 minutes stirring occasionally.

Sprinkle over the cheese before serving, if using.

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Cheese

1 tablespoon olive oil

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Olive Oil

2 cups sliced onions (about 2 medium size onions)

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Onion

Heat a large saute pan over medium heat.

Equipment you will use

Frying Pan

Add the olive oil and heat.

Ingredients you will need

Olive Oil

Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

Ingredients you will need

Onion